Preheat a gas grill to medium-high.
To make the patties, combine the ground chuck, soy sauce, vinegar, oregano, salt, pepper, cumin, garlic powder, onion powder, chili powder, paprika, and lime zest. Shape into 6 patties to fit the Kaiser rolls. Indent the center of each patty with your thumb to help it maintain its shape while cooking. Loosely cover with plastic wrap and set aside.
To prepare the Cilantro-Onion Relish, combine the onion, cilantro, and lime juice in small bowl. Cover tightly with foil and set aside.
To prepare the Guacamole Spread, remove skin and pit from avocado and mash avocado in a medium bowl. Add lemon juice and ¼ teaspoon of salt. Combine thoroughly. Cover tightly and set aside.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 6 minutes on each side for medium. Place the pepper jack cheese slices on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place tomato slice on bottom of roll, followed by a cheese-topped patty, then an equal portion of Cilantro-Onion Relish. Spread an equal portion of Guacamole Spread on top half of roll. Add the roll tops and serve.

Comments

One of my favorite Mexican dishes has always been carne asada, with juicy marinated bites of steak and tons of onion and cilantro. I created this burger to bring all those flavors together in something a little different than a tortilla or taco.